I rarely get a chance to watch “The Chew”- thankfully for everyone I caught this episode while obsessively cleaning my house before my in-laws came to visit! 🙂 Mario Batali made this delicious dish before my very eyes and I knew it would be perfect to serve to our guests. It had a wonderful combination of flavors: the spicy wild arugula, almond-crusted pork, and bourbon-flambed tart apples. I adapted the recipe by adding extra garlic and arugula (tons!) and by substituting bourbon for brandy. Perfect for a special dinner. Delicious!!
I know that I’m super late… but I am going to share this special dish with my blog friends at The Novice Gardener this week for Fiesta Friday #34– Happy Fiesta Friday-Saturday!?!? Enjoy!
- 1 1/2 to 2 pounds pork tenderloin, 2 tenderloins, cut into medallions and pounded thin
- 1 1/2 cups almond flour
- coarse salt
- freshly ground black pepper
- extra-virgin olive oil
- 4 garlic cloves, sliced
- 3 tart apples, peeled & thinly sliced (I used 2 Granny Smith’s and 1 Pink Lady)
- freshly grated nutmeg
- 2 ounces brandy or bourbon
- 4-8 cups arugula, chopped if leaves are large (I used wild baby arugula)
- Season the pork with salt. Place the almond flour in a shallow dish and season with salt and pepper.
- Dredge the pork in the almond flour, allowing excess to fall off.
- Heat a large pan with 1/4 inch of Olive Oil over medium-low. Place a few coated pieces of pork into the hot oil and cook until golden, then flip and cook until golden on both sides, about 2-3 minutes per side.
- Meanwhile, heat a second skillet over medium-high with a few tablespoons of oil. Add the garlic and cook until light golden, and then add the apples. Season with a pinch of salt and freshly grated nutmeg.
- Once the apples take on a bit of color, pour in the brandy or bourbon and carefully ignite with a match or long-stick lighter. Cook until the flames subside.
- Serve the scallopini over the arugula topped with the apples, with a drizzle of olive oil, if desired.
One Year Ago:
- Ottolenghi’s Chicken with Caramelized Onions & Cinnamon-Cardamom Rice
- Filipino Adobo Grilled Chicken
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Pork and apple are a marriage made in heaven. Sounds delicious.
Thank you! It was such a delicious dish- Mario Batali is awesome 🙂
I agree, for some reason pork and apples go so well together, great recipe, thanks for sharing, hugs:)
I grew up with pork chops & applesauce! 🙂
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This is such a perfect meal for the fall! Just love it! 😀
Thank you! I am started to get excited about fall meals 🙂
Amazing flavours here. I always try to add apples and fruits generally to dishes, especially when it gets to autumn time. and I LOVE love LOVE rocket/arugula – top dish, thanks for sharing!
Thank you! I LOVE love LOVE arugula too- my favorite! It added so much to this dish too. 🙂
Arugula is so good with everything, and like you and others said, pork and apples are PERFECT together! Fortunate for everyone indeed that you caught that episode!
🙂 All so true! he he 🙂
I was late to the party too but I’ll have a serving of this please. I’m on an apple and butternut squash kick at the moment. I love Fall.
I love comfort food… so I’m ready for fall! 🙂
This recipe looks really good! I love Mario Batali! This dish is perfect for fall 🙂
Thank you! I was so glad to see him make this dish right before my in-laws came to visit. 🙂 Everyone really enjoyed it!
Looks and sounds delicious and not too late to the party (unlike my comment – shocking co-host behaviour, so my apologies). I am rubbish at cooking pork medallions but maybe flattening and quickly frying is the answer – really fabulous and bookmarked too. Thank you so much for bringing these to the party!
I have a hard time believing that you have difficulty cooking pork…. BUT… This method of cooking pork is easy & foolproof!?!? Happy FF! 🙂
Pork is my nemesis. I cooked loin medallions last week – shoe leather. The sauce was lovely but I let the medallions sauté too long beforehand. Going to try thumping them first, next time. Will get my frustrations out if nothing else!!
It will be perfect this time- no doubt!! 🙂
This is a beautiful dish! I am sure your guests were very impressed!
Everyone had more than one serving- always a good sign 🙂
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